Smash Burger vs. Steakhouse Burger | Battle of the Bites

When we dive into the divine world of burgers, it's a realm of voluptuous flavors and textures that can never be confined to the boring ol' cartoon representation of a universal generic burger. In this electrifying culinary battleground, we have two all-star contenders: the wafer-thin, crusty, crackly smash burger that has won hearts globally and its meatier, bulkier, brother-from-another-mother, the steakhouse burger. Each offers a tantalizingly unique experience that makes them irresistibly delectable in their own right. Our taste buds are in for a flavor-infused smackdown, folks.

The smash burger, with its thin, almost crispy edges, is the punk rock star of the burger world. Cranking the dial to 11, it showcases the power of simplicity and delivers a taste that is unique in every bite. A quintessential homage to fast-food nostalgia with its Kraft singles cheese (Yeah, I said it!) that melts flawlessly, harmonizing with the imperfectly perfect craggly ends. On the other hand, the steakhouse burger - that husky, hefty hulk of a burger - is more like a classy symphony performance, delivering a robust, full-bodied flavor, beautifully complemented by a creamy Maytag blue cheese, all culminating in a transcendent mouthful.

It's like comparing Slash's raw, electrifying guitar solos to Beethoven's symphonies - both are masters of their genres, both evoke intense emotions and both, undeniably, rock your world! When you're craving an all-American classic, reach for that smash burger; it's your fast food with finesse. But when you're in the mood to gourmet-it-up with snazzy toppings and a bit of culinary experimentation, the steakhouse burger won't disappoint. It's a draw folks - both these buff boys hold their own, their succulent melodies belting out an encore in your mouth. Burg on, my dawgs.🤘🏼 Adam

P.S. Learn to make your own brioche buns in this vid.

Stuff I Use...

The Chef’s Press

Yield: Variable (see note)

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Steakhouse Burger & Smash Burger

Cook time: 2 HourTotal time: 2 Hour

Ingredients

Steakhouse Burger

• Chuck beef (70:30 meat to fat ratio)
• Salt, to taste
• Maytag blue cheese, 1 slice per burger
• Kraft singles, 1 slice per burger
• Brioche buns
• Mayo, to taste
• Pickles, to taste
• Onions, sliced, to taste
• Tomato, sliced, to taste
• Shredded lettuce, to taste

Smash Burger

• Chuck beef (70:30 meat to fat ratio)
• Salt, to taste
• Kraft singles, 1 slice per burger
• Kaiser roll buns
• Mayo, to taste
• Pickles, to taste
• Onions, sliced, to taste
• Tomato, sliced, to taste
• Shredded lettuce, to taste

Instructions

Steakhouse Burger

1. Begin by grinding your own chuck beef, aiming for a 70:30 meat to fat ratio for a juicy and flavorful burger.
2. Dice the beef into inch cubes and place them in the freezer for about an hour to firm up.
3. Use a meat grinder to finely grind the beef. This creates a smoother, rounder texture and shape for your steakhouse burger.
4. Form 8 ounces or 227 grams of the ground meat into a patty using a four-inch ring mold.
5. Cook the burger on a hot and flat cooking surface until a nice crust forms on one side.
6. Flip the burger, add a slice of creamy Maytag blue cheese and some Kraft singles, then cover it to cook it a little quicker.
7. When the burger looks cooked and feels slightly bouncy to the touch, it's ready to be removed from the heat.
8. Dress it up on a brioche bun with mayo, pickles, onions, tomato, and shredded lettuce.

Smash Burger

1. For the smash burger, prepare the same chuck beef as the steakhouse burger but with a coarser grind.
2. Freeze the diced beef for about an hour before grinding to ensure that the fat does not smear and clog the machine.
3. Weigh out 4 ounces or 114 grams of the ground beef and form into balls, which will be smashed later on the grill.
4. Lay the meatballs on a hot, flat cooking surface and sprinkle with some salt.
5. Press the meatballs into thin patties with a sturdy spatula.
6. After a couple of minutes, once the rim of the burger is dark, flip the patties.
7. Add a slice of Kraft singles cheese and continue cooking until the cheese is melted.
8. Serve it on a Kaiser roll bun with classic toppings – mayo, pickles, onions, tomato, and shredded lettuce.

Adam's Notes

• Serving size varies based on preference; steakhouse burger patties are typically double the size of smash burger patties.

Burger Dimensions:

• Smash Burger Patties - 4oz coarse ground beef (70/30) x2
• “Steakhouse Burger” Patty - 8oz fine ground beef (70/30)